Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

Raikos, Vassilios; Ranawana, Viren

doi:10.1111/ijfs.13272

Cited by 83 publications

(33 citation statements)

References 94 publications

(138 reference statements)

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“…The presence of gamma-linolenic acid in the oil, which is deficient in the average Western diet, is also noteworthy [ 6 ]. This unique composition of hemp seed oil differs from the other common seed oils and offers opportunities for the development of special nutritional formulations [ 7 , 8 , 9 ]. However, besides the well-documented health and nutrition effects, the antimicrobial and specifically the antibacterial effects of hemp seed oil still remain questionable [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions

et al. 2017

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The formulation, characterization, and anticipated antibacterial properties of hemp seed oil and its emulsions were investigated. The oil obtained from the seeds of Cannabis sativa L. in refined and unrefined form was characterized using iodine, saponification, acid values, and gas chromatography, and was employed for the preparation of stable oil-in-water emulsions. The emulsions were prepared using pairs of non-ionic surfactants (Tween, Span). The effects of the emulsification method (spontaneous emulsification vs. high-intensity stirring), hydrophilic lipophilic balance (HLB), type and concentration of surfactant, and oil type on the size and distribution of the emulsion particles were investigated. It was found that the ability to form stable emulsions with small, initial particle sizes is primarily dependent on the given method of preparation and the HLB value. The most efficient method of emulsification that afforded the best emulsions with the smallest particles (151 ± 1 nm) comprised the high-energy method, and emulsions stable over the long-term were observed at HBL 9 with 10 wt % concentration of surfactants. Under high-intensity emulsification, refined and unrefined oils performed similarly. The oils as well as their emulsions were tested against the growth of selected bacteria using the disk diffusion and broth microdilution methods. The antibacterial effect of hemp seed oil was documented against Micrococcus luteus and Staphylococcus aureus subsp. aureus. The formulated emulsions did not exhibit the antibacterial activity that had been anticipated.

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Section: Introductionmentioning

confidence: 99%

Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions

et al. 2017

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“…Emulsion-based foods are commonly consumed with fruits and vegetables, e.g., dressings and dips with salads, hot sauces with cooked vegetables, ice creams with fruit pies, whipped creams with fruit salads, and pouring creams with fruit smoothies [1,2]. These types of emulsion-based products are primarily consumed to enhance the palatability of fruits and vegetables, but they may also enhance their nutritional profile by boosting the bioavailability of the lipophilic nutraceuticals contained within them [3][4][5][6][7][8][9]. For instance, the presence of digestible lipids within an emulsion increases the bioaccessibility of lipophilic nutraceuticals by forming mixed micelles capable of solubilizing and carrying them [10][11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products

Zhang

et al. 2020

Molecules

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There is interest in incorporating nanoemulsions into certain foods and beverages, including dips, dressings, drinks, spreads, and sauces, due to their potentially beneficial attributes. In particular, excipient nanoemulsions can enhance the bioavailability of nutraceuticals in fruit- and vegetable-containing products consumed with them. There is, however, potential for them to also raise the bioavailability of undesirable substances found in these products, such as pesticides. In this research, we studied the impact of excipient nanoemulsions on the bioaccessibility of pesticide-treated tomatoes. We hypothesized that the propensity for nanoemulsions to raise pesticide bioaccessibility would depend on the polarity of the pesticide molecules. Bendiocarb, parathion, and chlorpyrifos were therefore selected because they have Log P values of 1.7, 3.8, and 5.3, respectively. Nanoemulsions with different oil contents (0%, 4%, and 8%) were fabricated to study their impact on pesticide uptake. In the absence of oil, the bioaccessibility increased with increasing pesticide polarity (decreasing Log P): bendiocarb (92.9%) > parathion (16.4%) > chlorpyrifos (2.8%). Bendiocarb bioaccessibility did not depend on the oil content of the nanoemulsions, which was attributed to its relatively high water-solubility. Conversely, the bioaccessibility of the more hydrophobic pesticides (parathion and chlorpyrifos) increased with increasing oil content. For instance, for chlorpyrifos, the bioaccessibility was 2.8%, 47.0%, and 70.7% at 0%, 4%, and 8% oil content, respectively. Our findings have repercussions for the utilization of nanoemulsions as excipient foods in products that may have high levels of undesirable non-polar substances, such as pesticides.

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“…Nanoencapsulation is widely considered as a useful technology to enhance the stability and functionality of bioactive compounds (Katouzian & Jafari, ; Livney, ). In previous reviews, the nanoencapsulation of food ingredients using lipid‐based (Fathi, Mozafari, & Mohebbi, ; Raikos & Ranawana, ; Salvia‐Trujillo, Soliva‐Fortuny, Rojas‐Grau, McClements, & Martin‐Belloso, ) and carbohydrate‐based (Dalmoro, Cascone, Lamberti, & Barba, ; Fathi, McClements, & Martín, ; Yang, Han, Zheng, Dong, & Liu, ) delivery systems were discussed. Each of these systems has advantages and disadvantages in terms of their functional attributes, food matrix compatibility, and suitability for large‐scale production (McClements, ).…”

Section: Introductionmentioning

confidence: 99%

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Fathi

Donsı̀

McClements

2018

Comp Rev Food Sci Food Safe

211

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Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.

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Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

Cited by 83 publications

References 94 publications

Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions

Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions

Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

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